Pear, feijoa and oat muffins


Both pears and feijoas are in season and I like to combine them as I find the flavour profile of both works together nicely.


Makes 12 medium-sized muffins



1 cup oats

1 cup milk or plant based

1 cup flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cardamom or ginger

½ cup brown or raw sugar

1 egg, beaten

¼ cup olive oil or good quality neutral tasting oil

1 tsp vanilla extract

100g pears, seeds removed and small dice

100g feijoas, peeled and small dice


Oat topping

2 Tbsp oats

2 Tbsp brown sugar

2 Tbsp butter or plant-based spread, melted



Preheat the oven 190degC.

Grease 12 medium-sized muffin tins with butter or oil.

In a mixing bowl, combine the oats and milk together and let sit for 10 minutes.

Sift together the flour, baking powder and soda and spice.

Add the oil, egg, sugar and vanilla to the oats and mix well to combine.

Add the dry ingredients and stir to combine lightly.

Add the fruit and stir through gently. Do not overmix as this will cause the muffins to be dense and peak on top.

Spoon into the prepared tin. I like to fill the tins ⅔ full.

Mix all the ingredients together for the topping and spoon over the top of

the muffins.

Bake for 20 minutes or until the centre springs back.

Cool for 15 minutes in the tin, then cool on cooling rack.

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